Toasted amaranth rolls

Yield: 1 batch

Measure Ingredient
1½ cup Lukewarm water
1½ tablespoon AM Unrefined Vegetable Oil
3 tablespoons Honey or maple syrup
1½ teaspoon Sea salt (optional)
1½ tablespoon Active dry yeast
1 cup AM Amaranth Flour
2¼ cup AM Whole Wheat Flour
Soft butter, honey, raisins,
Cinnamon, chopped nuts,
Dried lemon peel,
Toasted amaranth seeds


Mix first five ingredients together, then stir in flours. Roll dough onto a lightly floured surface (about ¼" thick). Spread with butter and sprinkle with remaining ingredients, except amaranth seeds.

Toast seeds in a dry skillet until lightly browned. Roll up dough and slice 2 inches thick. Place on sides, close together in an oiled pan. Sprinkle with amaranth seeds, and bake at 350 F. for 30 to 40 minutes.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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